Cream of Mushroom Soup
Yields: 3 cups of condensed soup
This makes a condensed soup similar to what you'd get out of a Cambel's can. I typically use this in place of such cans in my green bean casserole and stroganoff.
- 2 tablespoon butter
- 8 ounces white button mushrooms sliced
- ¾ cup chicken broth
- ½ teaspoon granulated onion
- 3 cloves garlic
- ½ cup half and half
- ¼ cup all-purpose flour
- Salt and freshly ground black pepper
In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
Add flour and gently mix into the mushrooms. Be careful not to burn the flour, but it should gain a golden color.
Add chopped garlic and stir until fragrant.
Stir in chicken broth and granulated onion. Bring to a simmer. Stir in milk and cook until soup has thickened.